UBC Researchers Develop Seaweed Coating to Extend Strawberry Shelf Life

University of British Columbia researchers created an agar-based seaweed coating that keeps strawberries fresh for at least four days at room temperature, outperforming untreated refrigerated fruit.

The coating, made from seaweed, zinc, and tannic acid, reduced water loss by over 50 percent and retained more antioxidants and vitamin C in tests published in the Journal of Agricultural and Food Chemistry.

The technology offers a potential alternative to cold-chain refrigeration, with a life-cycle assessment estimating a 14 percent lower carbon footprint and 85 percent lower freshwater ecotoxicity than conventional storage.